Royal Icing
 
Makes approximately 5 cups
Ingredients
  • 1 (2-pound) bag confectioners’ sugar
  • 5 tablespoons meringue powder
  • ¾ cup water, plus more as needed
  • 2 teaspoons clear vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until well combined. Add ¾ cup water and vanilla extract, and beat at medium speed for 4 minutes. Divide icing into two bowls (2½ cups each).
  2. For the bowl to be kept thicker, icing should slowly move back together after a spatula is run through it. Add water, ½ teaspoon at a time, until this consistency is reached.
  3. For remaining bowl, thinner icing should run off a whisk in a continuous stream. Add water, 1 teaspoon at a time, until this consistency is reached.
  4. Transfer some of each icing into piping bags fitted with a small round tip*. Cover each bowl of remaining icing with a wet paper towel to keep from drying out. For long-term storage, keep at room temperature in an airtight container.
Notes
*We recommend using Wilton No. 5 or 6 decorating tips.
Recipe by Victoria at https://victoriamag.com/gingerbread-cookies/